FIELD: food industry.
SUBSTANCE: invention relates to dairy industry. Composition includes low-fat curd, skimmed milk powder, sugar, gelatin, fruit and berry cherry or kiwi filler and water. In this case, fruit and berry filler cherry or kiwi is used in ratio to curd fat-free 1.8:1 or 2.5:1, respectively.
EFFECT: invention makes it possible to obtain curd mousse with improved organoleptic and physicochemical properties.
3 cl, 2 tbl, 2 ex
| Title | Year | Author | Number |
|---|---|---|---|
| COMPOSITION FOR PRODUCING COFFEE-CHICKPEA MOUSSE | 2023 |
|
RU2820246C1 |
| COMPOSITION FOR PRODUCTION OF COTTAGE CHEESE MOUSSE | 2021 |
|
RU2791548C1 |
| COMPOSITION FOR PRODUCTION OF COFFEE-CHICKPEA MOUSSE | 2024 |
|
RU2826023C1 |
| PRODUCTION METHOD OF CURD MOUSSE | 2005 |
|
RU2325066C2 |
| COMPOSITION FOR CURD MOUSSE PRODUCTION | 2005 |
|
RU2325067C2 |
| COMPOSITION FOR PRODUCING GLAZED CAKE CHEESE AND COMPOSITION FOR PRODUCING CAKE CHEESE CHOCOLATE GLAZE | 1998 |
|
RU2143817C1 |
| METHOD FOR PRODUCING OF DESERT | 2006 |
|
RU2313948C1 |
| WHIPPED DESSERT PRODUCTION METHOD | 2000 |
|
RU2216984C2 |
| METHOD FOR PRODUCING WHIPPED FERMENTED MILK BERRY DESSERT | 2022 |
|
RU2814620C1 |
| PRODUCTION METHOD FOR CURD DESSERT | 2006 |
|
RU2352130C2 |
